My NEW Favorite: Thick And Chewy Chocolate Chip Cookies

Not only are these cookies impossibly yummy, they’re also easier to make than my other favorite chocolate chip cookies – Score! And, since I couldn’t find a white chocolate chip macadamia nut cookie recipe that I liked, I actually just used the base of this cookie and replaced semi-sweet chocolate chips for white chocolate chips and added a cup of chopped macadamia nuts. A hit both ways!!

I still have one more chocolate chip cookie recipe to try, so we’ll see how long these reign as my favorites.

Thick and Chewy Chocolate Chip Cookies
(Source: Baking Illustrated, page 434)

Makes about 18 large cookies.

2 cups plus 2 tablespoons (10 5/8 ounces) unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm
1 cup packed (7 ounces) light or dark brown sugar
1/2 cup (3 1/2 ounces) granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1-1 1/2 cups semisweet chocolate chips

1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.

2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.

3. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.

4. Roll a scant 1/4 cup of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.

5. Bake until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a side metal spatula.

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2 Responses to “My NEW Favorite: Thick And Chewy Chocolate Chip Cookies”


  1. 1 Michael September 9, 2008 at 8:48 pm

    I always feel like eating after reading these posts. Why is that? 🙂

  2. 2 Tink January 19, 2009 at 5:12 am

    STOLE! Must make!!!!!!


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Personal Blog

Hi All!
I hope you enjoy the recipes! If you want to read about my random musings you can find me at http://www.amyella.com
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